Method for determining composition balance of cooled brine

ABSTRACT

A method of determining whether a brine composition for freezing an item is in a desired balance. The method includes: adding an effective amount of dye into the brine composition, cooling the dye composition to a pre-determined temperature, and comparing the color of the brine composition to a pre-established correlation of color and brine composition at the pre-determined temperature, thereby determining whether the brine composition is in the desired balance.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation-in-part of U.S. patent applicationSer. No. 10/938,081 which was filed with the U.S. Patent and TrademarkOffice on Sep. 10, 2004, which claims priority from U.S. ProvisionalPatent Application No. 60/515,324 filed on Oct. 29, 2003 and U.S.Provisional Patent Application No. 60/509,150 filed on Oct. 7, 2003. Theentire content of these related applications is herein explicitlyincorporated as reference of the present application.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The Present invention relates to method of determining the balance of acooled brine composition for freezing various food products andbiological samples.

2. Description of the Related Art

Methods of freezing food products for long time preservation orbiological samples for cytological or histological examination are knownand available. For example, liquid nitrogen is a conventional method forfreezing food or biological samples. Nevertheless, this method is costlysince the liquid nitrogen is expensive. Moreover, there may be damage tothe cellular structure of the foods or biological samples, which in turnresults in deterioration in the quality of the foods, or interferes witha rapid and accurate examination of cryogenically frozen tissue.

Using cooled brine (antifreeze solution) is another conventionalfreezing method. Brine includes inorganic substances such as calciumchloride, and organic substances such as ethylene glycol, and propyleneglycol. Furthermore, the solution prepared by mixing the aboveingredients is advantageous in that greater cooling is achieved at acomparatively lower price.

For example, “A Method of Freezing Fishery Products” is known from U.S.Pat. No. 4,601,909 issued to Nagoshi on Jul. 22, 1986. This methodincludes the steps of preparing a brine containing rapeseed oil,propylene glycol, calcium chloride and water, cooling the brine andimmersing the seafood in the cooled brine until it is frozen. Thismethod reduces or eliminates breakdown of muscle tissue in the seafood.Hence, deterioration in quality of the frozen product is prevented orreduced.

A similar process for “Quick Freezing of Meat” is disclosed and claimedin U.S. Pat. No. 4,654,217 issued to Nagoshi on Mar. 31, 1987. Theprocess disclosed in this later patent is similar to that disclosed inthe earlier patent except that it is applicable to beef, poultry, porkand the like.

U.S. Pat. No. 4,657,768 issued to Nagoshi on Apr. 14, 1987, discloses a“Freezing Method for Perishable Foods” which includes placing aperishable food in a heat conducting container and causing the othersurface of the heat conducting container to contact cooled brine or aliquefied gas. Accordingly, the perishable food is frozen quicklywithout immersion.

U.S. Pat. No. 4,689,963 issued to Sakai on Sep. 1, 1987, relates to amethod of freezing foods. The method of Sakai is similar to the methodsof Nagoshi except that a layer of brine is placed in the heat conductingcontainer along with the perishable food. Freezing proceeds only fromthe portion which is in contact with the brine and the potential for thefood to stick to the container is reduced.

U.S. Pat. No. 4,840,035 provides a method of freezing a tissue specimenby using a brine comprising a cruciferous oil.

The composition of the cooled brine is an important consideration forattaining desirable freezing results. None of the aforementioned patentsprovides a fast, simple, and convenient in-process method of determiningwhether the composition of the cooled brine is in a desired balance.

SUMMARY OF THE INVENTION

It is, therefore, an object of the present invention to provide asimple, convenient, and fast method of determining whether a cooledbrine composition for freezing an item such as food products andbiological samples is within a desired balance.

Therefore, the present invention provides a method of determiningwhether a brine composition for freezing an item is of a desiredbalance. The method is performed by:

-   -   adding an effective amount of water soluble dye into the brine        composition,    -   cooling the brine composition to a pre-determined temperature,        and    -   comparing the color of the brine composition to a        pre-established correlation of color and brine composition at        the pre-determined temperature thereby determining whether the        brine composition is in the desired balance.

The method may further include steps of measuring the specific gravityof the brine composition and comparing the specific gravity to apre-established correlation of specific gravity and the brinecomposition. Thus, these further steps may be used to confirm thedetermination made in the step of comparing the color of the brinecomposition to the pre-established correlation of color and brinecomposition at the pre-determine temperature. These additional steps arepreferable when the color of the brine composition indicates that thebrine composition is not in the desired balance.

The various features of novelty which characterize the invention arepointed out with particularity in the claims annexed to and forming apart of the disclosure. For a better understanding of the invention, itsoperating advantages, and specific objects attained by its use,reference should be had to the drawing and descriptive matter in whichthere are illustrated and described preferred embodiments of theinvention.

BRIEF DESCRIPTION OF THE DRAWINGS

In the drawings:

FIG. 1 is a standard color chart showing the correlation between thecolor and composition of a brine composition at certain temperatures.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

As used herein, the term “an item” means anything that is suitable forbeing frozen with brine, which includes food and/or a biological sample.The food may be meat, seafood, vegetables, or fruit. The biologicalsample may be tissue, fertilized eggs, unfertilized eggs or the like.

The pre-established correlation of color (or specific gravity) and thebrine composition is established to show different colors (or specificgravities) of a composition of a desired balance and other compositionsthat deviate from the desired balance. In the composition of the desiredbalance, each ingredient contained therein has a desired amount. Inother compositions, at least one ingredient is in an amount thatdeviates from the desired amount. The amount of the ingredient may be involume, weight, or ratio of one ingredient to other ingredient containedin the brine composition. For example, the amount of the ingredient maybe in a weight percentage of the total amount of the brine composition.The amount of the ingredient may be expressed by the deviation degreefrom the desired amount. The pre-established correlation may optionallybe established with respect to only one or more important ingredientsinstead of all the ingredients contained in the brine composition.

The pre-established correlation of color and brine composition may beshown in a standard color chart. For example, a color wheel guide may bedevised to establish the perfect balance color at differenttemperatures, such as from −20° C. to −42° C. (−4° F. to −44° F.),preferably from −34° C. to −40° C. (−29° F. to −40° F.). Thus, if thecolor of a brine solution later used does not match the color at thecorresponding temperature in the color wheel, it indicates that thebrine solution does not have the desired composition balance. Then afurther full analysis of the brine solution, such as specific gravity,may need to be performed.

The brine composition can be any composition suitable for freezing anitem, such as any of the brine solutions disclosed in U.S. Pat. Nos.4,601,909; 4,654,217; 4,657,768; 4,689,963; 4,743,343; 4,840,034;4,840,035; 5,001,047; and 6,248,381, the contents of which patents areincorporated herein by reference in their entireties.

Preferably, the brine comprises at least about 0.005% by weight ofcruciferous oil. More preferably, about 0.005% to 0.018% by weight ofcruciferous oil such as rapeseed oil may be used. Alternatively, theamount of cruciferous oil may be selected such that a maximum amount ofthe oil is dissolved in the brine.

The brine composition preferably comprises propylene glycol and water.It is also preferable that the brine composition contains calciumchloride. The water used in the composition is preferably deionizedbefore being added into the brine composition.

In accordance with one embodiment of the present invention, the brinecomposition in a desired balance comprises about 0.01% by weight ofrapeseed oil, about 43.18% by weight of water, about 44.06% by weight ofpropylene glycol, and about 12.75% by weight of calcium chloride.

The dye is used in a sufficient amount to confer the desired distinctivecolor to the brine and produce distinguishable colors in different brinecompositions at a pre-determined temperature. The dye may be used in anamount of from 0.000005 to 0.00004, preferably from 0.00001 to 0.00002,more preferably about 0.00001 weight percent of the brine composition.

The dye used in the present invention can be any suitable dye, which canconfer a desired color to the brine and produce distinguishable coloreffects in connection with different brine compositions. The dyesuitable used in the present invention should be water soluble.

Examples of the dye suitable in the present invention include:

-   -   1) Bright Dyes® Blue, Yellow/Green, 1 GALLON TREATS 100,000        GALLONS OF WATER;    -   2) TRUE BLUE™, 5.25 OUNCE TREATS 325,000 GALLONS OF WATER;    -   3) Neelikon Food Dyes: Neeligran FD&C Yellow 5, Neeligran FD&C        Yellow 6, Neeligran FD&C Red 40, Neeligran FD&C Red 3, Neeligran        FD&C Blue 2, Neeligran FD&C Blue 1, and Neeligran FD&C Green 3;        and    -   4) COLOREZE™ FD&C Yellow 5, FD&C Yellow 6, FD&C Red 40, FD&C Red        3, FD&C Blue 2, FD&C Blue 1, and FD&C Green 3.

Preferably, the dye is a food grade FDA approved dye, with a distinctivecolor such as blue. One preferable dye suitable used in the presentinvention is Bright Dyes® Standard Blue™ liquid concentrate manufacturedby Kingscote Chemicals, Inc. of Ohio.

The dye may be added into the brine composition by mixing with othersubstances contained in the brine composition when preparing the brinecomposition. Alternatively, the dye may be added into a previouslyprepared brine composition. The dye may be added to the brinecomposition before or after the brine composition is cooled to thepre-determined temperature.

The following examples further illustrate the present invention withoutlimiting it.

EXAMPLE

This Example provides a specific procedure for establishing the colorchart of a brine composition. The brine composition in a desired balancecomprises about 0.01% by weight of rapeseed oil, about 43.18% by weightof water, about 44.06% by weight of propylene glycol, and about 12.75%by weight of calcium chloride.

The procedure comprises:

-   -   a) mix 265 liters (70 U.S. gallons) of the brine composition in        the desired balance perfectly with 2.65 ml Bright Dyes™ dye to        make a colored brine;    -   b) place 189 liters (50 U.S. gallons) of the colored brine in a        freezer;    -   c) prepare ten 0.946 liters (1 quart) samples of brine by        respectively decreasing the water concentration of the colored        brine by 2%, 6%, 10%, . . . , and 40%;    -   d) prepare ten 0.946 liters (1 quart) samples of brine by        respectively decreasing the propylene glycol concentration of        the colored brine by 2%, 4%, 6%, . . . , and 20%.    -   e) place samples of the off brine samples of c) and d) in a        small container, open top, reduce temperature to −40° C., and        stir;    -   f) when both good brine of b) and off brine samples of c) and d)        are at the same temperature, take photos of the good brine and        off brine with good overhead light;    -   g) make a color chart in accordance with the photos of f)        showing the correlation of the color and the composition of the        brine solution; and    -   h) repeat the above, respectively, at −34° C. (−29° F.), −36° C.        (−33° F.), −37° C. (−35° F.), and −40° C. (−40° F.).

FIG. 1 is a color chart prepared in accordance with the procedure in theabove Example. From the left to the right in FIG. 1, the five picturesat each temperature respectfully represent the colors of the brinecompositions containing 4 w % and 2 w % more than the desired amount ofpropylene glycol, the composition with each ingredient in the desiredamount, compositions containing 2 w % and 4 w % more than the desiredamount of water. Each picture in the color chart corresponds to apantone color value. Hence, a quantified value such as a pantone colorvalue of the brine composition to be used may be determined and comparedto a pre-established correlation of quantified color values and brinecompositions.

As shown by FIG. 1, the color effects associated with different brinecompositions are distinguishing. For example, at −36° C. (−33° F.), thecolor of the brine composition containing more than desired amount ofwater is sharply different from that of the brine composition in adesired balance. Likewise, at −37° C. (−35° F.), the color of the brinecomposition containing more than desired amount of propylene glycol issharply different form that of the brine composition in a desiredbalance.

The invention is not limited by the embodiments described above whichare presented as examples only but can be modified in various wayswithin the scope of protection defined by the appended patent claims.

1. A method of determining whether a brine composition for freezing anitem is of a desired balance comprising: adding an effective amount ofwater soluble dye to the brine composition; cooling the brinecomposition to a pre-determined temperature; and comparing the color ofthe brine composition to a pre-established correlation of color andbrine composition at the pre-determined temperature thereby determiningwhether the brine composition is in the desired balance.
 2. The methodof claim 1 further comprising steps of measuring the specific gravity ofthe brine composition and comparing the measured specific gravity to apre-established correlation of gravity and brine composition for furtherconfirming the determination made in the step of comparing.
 3. Themethod of claim 1 wherein the pre-established correlation of color andbrine composition is shown in a standard color chart.
 4. The method ofclaim 1 wherein the brine comprises propylene glycol and water.
 5. Themethod of claim 4 wherein the water is deionized water.
 6. The method ofclaim 1 wherein the pre-determined temperature is from −20° C. to −42°C.
 7. The method of claim 1 wherein the pre-determined temperature isfrom −34° C. to −40° C.
 8. The method of claim 1 wherein the amount ofdye is from about 0.000005 to 0.00004 weight percent of the brinecomposition.
 9. The method of claim 1 wherein the amount of dye is fromabout 0.00001 to about 0.00002 weight percent of the brine composition.10. The method of claim 1 wherein the amount of dye is about 0.00001weight percent of the composition.
 11. The method of claim 1 wherein thedye is selected from the group consisting of 1) Bright Dyes® Blue andYellow/Green; 2) TRUE BLUE™; 3) Neelikon Food Dyes: Neeligran FD&CYellow 5, Neeligran FD&C Yellow 6, Neeligran FD&C Red 40, Neeligran FD&CRed 3, Neeligran FD&C Blue 2, Neeligran FD&C Blue 1, and Neeligran FD&CGreen 3; and 4) COLOREZE™ FD&C Yellow 5, FD&C Yellow 6, FD&C Red 40,FD&C Red 3, FD&C Blue 2, FD&C Blue 1, and FD&C Green
 3. 12. The methodof claim 1 wherein the dye is a food grade FDA approved dye.
 13. Themethod of claim 12 wherein the food grade FDA approved dye is a bluedye.
 14. The method of claim 13 wherein the food grade FDA approved bluedye is Bright Dyes® Standard Blue™ liquid concentrate.
 15. The method ofclaim 1 wherein the brine composition comprises at least 0.005% byweight of cruciferous oil.
 16. The method of claim 1 wherein the brinecomposition comprises rapeseed oil, water, propylene glycol, and calciumchloride.
 17. The method of claim 16 wherein the brine composition inthe desired balance comprises about 0.01% by weight of rapeseed oil,about 43.18% by weight of water, about 44.06% by weight of propyleneglycol, and about 12.75% by weight of calcium chloride.
 18. The methodof claim 1 wherein the color of the brine composition is expressed by aquantified value, the pre-established correlation of color and brinecomposition is a correlation of quantified color value and brinecomposition.
 19. The method of claim 1 wherein the quantified colorvalue is a pantone color value.